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Creamy Chicken and Mushroom Skillet with Asiago and Mustard

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Creamy Chicken and Mushroom Skillet with Asiago and Mustard is a savory one-pan dish featuring tender chicken, earthy mushrooms, sharp Asiago cheese, and Dijon mustard in a rich, velvety sauce. Perfect for a comforting yet elegant dinner.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Skillet
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 4 boneless, skinless chicken breasts or thighs
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or butter (plus more if needed)
  • 8 oz mushrooms (cremini or button), sliced
  • 2 cloves garlic, minced
  • 1 shallot or small onion, finely chopped
  • 1 tablespoon Dijon mustard
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Asiago cheese
  • Fresh thyme or parsley, for garnish

Instructions

  1. Season chicken breasts or thighs on both sides with salt and black pepper.
  2. Heat olive oil or butter in a large skillet over medium-high heat. Sear the chicken until golden brown and nearly cooked through, then remove and set aside.
  3. In the same skillet, add a bit more oil or butter if needed. Sauté the chopped shallot and garlic until fragrant, about 1-2 minutes.
  4. Add sliced mushrooms and cook until browned and tender, about 5-7 minutes.
  5. Stir in Dijon mustard and pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
  6. Reduce heat to medium-low and stir in the heavy cream and grated Asiago cheese. Stir until the cheese is melted and the sauce is smooth.
  7. Return the chicken to the skillet, spooning sauce over the top. Simmer for 5–7 minutes, until the chicken is fully cooked and the sauce thickens.
  8. Garnish with fresh thyme or parsley and serve hot with your choice of sides.

Notes

  • For added flavor, deglaze the skillet with a splash of white wine before adding broth.
  • Spinach can be added toward the end for a colorful twist.
  • Parmesan or Gruyère are great substitutes for Asiago cheese.
  • Use half-and-half for a lighter sauce option.
  • To reheat, warm gently on the stove with a splash of cream or broth to maintain the sauce’s texture.

Nutrition

Find it online: https://juliameals.com/creamy-chicken-and-mushroom-skillet-with-asiago-and-mustard/